Shortcut Veggie Risotto

This creamy and flavorful shortcut risotto is a great way to enjoy the fresh taste of asparagus and peas. The cream cheese adds richness and creaminess to the dish, while the grated Parmesan cheese adds a nutty and tangy flavor. This is a quick meal that tastes fresh and fantastic! Enjoy!

Ingredients:

1 tablespoon extra virgin olive oil

1 medium onion, diced

1/4 teaspoon salt

2 cups instant brown rice

4 garlic cloves, chopped

2 1/2 cups vegetable broth or reduced-sodium chicken broth

1 lb asparagus, trimmed and cut into 1/4-inch pieces

1 red bell pepper, finely diced

1 cup frozen peas, thawed

4 ounces reduced-fat cream cheese

1/2 cup grated Asiago cheese or Parmesan cheese, plus more for passing, if desired

Instructions:

1. Heat oil in a large nonstick skillet over medium-low heat.

2. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes.

3. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 m inute.

4. Add broth and boil; cover, reduce heat to a simmer, and cook for 5 minutes.

5. Remove the cover and spread the asparagus and bell pepper on top of the simmering rice—do not stir them into the rice mixture.

6. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

7. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated.

8. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more.

9. Stir in 1/2 cup Parmesan cheese.

10. Serve with additional grated cheese.